Name: Crispy Sweet Potatoes with Spicy Mayo
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Ingredients: 3 to 4 medium sweet potatoes, peeled or scrubbed; Kosher salt and freshly ground black pepper; 3 tablespoons olive oil; 2 tablespoons cornstarch; 1/2 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/2 cup (125 milliliters) mayonnaise; 1 tablespoon sriracha or chipotle in adobo; 1/2 lemon, juiced; 1 to 2 green onions, thinly sliced

Directions

Arrange your oven rack to the lowest position and heat the oven to 450 degrees F.
Set a large pot of water to boil over high heat. Cut the sweet potatoes into wedges or large chunks, add to the boiling water and season well with salt. Cook the potatoes just until the outside is slightly tender, 4 to 5 minutes. Then drain and allow to air dry for about 5 minutes.
Drizzle 1 tablespoon of the oil onto a sheet pan and place in the oven to heat.
Transfer the sweet potatoes to a large bowl and drizzle with the remaining 2 tablespoons oil. Add in the cornstarch, cumin, smoked paprika and season well with salt and pepper. Gently toss to evenly coat the sweet potatoes in the cornstarch slurry mixture.
Remove the hot pan from the oven and carefully transfer on the sweet potatoes, making sure that they do not touch. Return the pan to the bottom rack of the oven and roast until the underside is golden brown, about 15 minutes. Flip the potatoes and continue to roast until golden and crisp about 10 minutes.
Meanwhile, make the spicy mayo by whisking together the mayonnaise, sriracha or chipotle in adobo and lemon juice and season with salt and pepper.
Transfer the crispy sweet potatoes to a serving dish, scatter with green onions and serve with the spicy mayo.

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